Recipe - Stuffed Pork Rolls

1 pound Pork cutlets from the loin
( 6 pieces)
Olive oil
For frying the eggpl
1 pound Eggplant 1/4" slices
Salted, and drained
2 Garlic cloves minced
One fourth cup Breadcrumbs
2 ounce Grated pecorino cheese (
One half Cup)
One fourth cup Chopped parsley
Salt and pepper
2 tablespoon Extravirgin olive oil
1 lg Onion thinly cut or sliced up
3 tablespoon Olive oil
One half cup White wine
18 Cherry tomatoes washed
Roasted 5 min. in 37

Cut the cutlets in half crosswise and pound them. Heat One half inch olive oil
in a frying pan. Squeeze the eggplant dry and fry in the hot oil until
golden on each side. Drain on paper towels. Mix the garlic, breadcrumbs,
cheese, parsley, salt and pepper together. Moisten with 2 tablespoons
olive oil. Cover the pork cutlets with the eggplant. Dived the bread crumb
seasoning evenly over each cutlet. Roll up and secure with toothpicks. Fry
the cut or sliced up onion in 3 Tbsp olive oil until softened but not browned. Add
the wine and reduce by half. cover the pan and cook over low heat 10
minutes. Cut the tomatoes in half and add to the pan with the salt and
pepper. Cover again and cook 15 minutes or until the pork releases easily
when tested with a skewer. Remove the pork, tomatoes and onions to a
serving platter with a slotted spoon. Reduce the cooking liquid to 1/3 cup
and pour over the pork.

Recipe By : RED FLA

From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip